Скачать или смотреть History of “ PALM SUGAR “ : The Richness of Culinary Traditions in Southeast Asia

Palm sugar is one of the basic ingredients of many types of food and drinks. Apart from providing a sweet and sticky taste, the brown color is sometimes used as a coloring.
Palm sugar has formed when the sap becomes thick, heavy when stirred and if you scoop it out of the pan and pour it back in, the mixture will be broken. And if you pour it into cold water, this concentrated liquid will form an unbroken thread. If that's the case, the dough is removed from the furnace and molded.
A long history and enriching culinary traditions in Southeast Asian cultures. In the archipelago itself, its presence has been visible since the time of the Majapahit Kingdom and perhaps much older than that.
Because, although not explicitly, the long history of making brown sugar can be seen in several temple reliefs in Java.

What is pleasing is that in recent years, palm sugar, known internationally as "PALM SUGAR", has also attracted world attention with its increasingly widespread use in international kitchens.
From some information from Friends of Arenga, palm sugar export destinations are generally Asian countries including Japan, South Korea and China.
In these Asian countries, besides being used as a raw material in the food and beverage industry, palm sugar is also widely used in households such as making sweet foods, syrups, and recipes for coffee and tea drinks. They use it as a substitute for cane sugar.